8 - 10 small flour tortillas
1 lb. chicken
1 1/2 c. grated cheese
1 large onion, diced

Sauce:

8 oz. sour cream
1 can cream of chicken soup
1 clove garlic
1 pkg. frozen spinach, chopped
16 oz. chopped green chile

Boil chicken and onion. Cook, drain. Dice chicken. Add cheese to chicken and onion.

For sauce, puree ingredients in blender.

Pour some of the sauce in the bottom of a 9 X 12 cake pan. Spoon chicken, cheese and onions in tortilla. Roll and place in pan. Pour remainder of sauce over enchiladas.

Bake at 350°F for 20 to 25 minutes or until cheese melts.